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By Jane Henegar

Correspondent

Today's requests provide you all the challenges you will need for a week. They're from "B.J." of LaFayette and Betty Warren.

"B.J." wrote about a piece of Pampered Chef cookware purchased at a yard sale: "I need information on how to clean it, cook in it and if you have to season it. I would like any information about it at all. If anyone has the recipe for chicken macaroni casserole using Hellmann's mayonnaise, I would like that too, and tips on hash brown casserole and tater tot casserole and a good, simple squash casserole."

Warren's question was this: "Does anyone know how the potatoes were made at The Little Athens [restaurant]? We loved them and ordered them every time we went there."

Camille from Hixson found a recipe with a literary history to answer the request for Sloppy Joes. "Supposedly this dish originated at Sloppy Joe's Bar in Key West. This bar was a favorite hangout of Ernest Hemingway," she wrote.

To Reach Us

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.

Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750.

E-mail: janehenegar @tvn.net

Fax: 423-668-5092.

Sloppy Joes for a Crowd

41/2 pounds lean ground beef

1 cup plus 1 tablespoon chopped onion

1 cup plus 1 tablespoon chopped green pepper

2 teaspoons garlic powder

1 tablespoon plus 11/4 teaspoons prepared yellow mustard

3 cups plus 2 tablespoons ketchup

1/4 cup brown sugar

Salt, to taste

Ground black pepper, to taste

In a medium skillet over medium heat, brown the ground beef, onion and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper and serve on buns.

Alice Matthews found this cobbler recipe in a Southern Living in May 2009. "It is really good and simple. The real treat is pecans sprinkled on top," she wrote.

Blueberry Cobbler

3 (12-ounce) packages frozen blueberries

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 cup sugar

3 tablespoons flour

5 slices white bread

5 tablespoons butter

1/2 cup sugar

2 tablespoons flour

1 egg

1/2 cup pecan pieces

Mix together blueberries, vanilla extract, cinnamon, 1/4 cup sugar and 3 tablespoons flour. Put in a lightly greased 11- by 7-inch baking dish. Trim crusts and cut slices of bread in strips. Arrange on blueberry mixture. Stir together butter, 1/2 cup sugar, 2 tablespoons flour and egg. Drizzle over bread. Sprinkle with pecan pieces. Bake at 350 F for 40 to 45 minutes.

An anonymous Exchanger solved the request for Double Doozy Cookies with a Double Doozy Cookie Cake, made in the pattern of the ones sold in mall cookie shops. This came from the Internet, he or she reported.

Double Doozy Cookie Cake

1 tub (40 ounces) Nestle Tollhouse premade cookie dough

2 to 3 (12-ounce) cans cake icing

Press cookie dough into the bottom of two greased pans to make two equal-size cookies. To prevent problems with removing cookie dough, bake cookies on parchment paper for 15 to 20 minutes or until golden brown. Cool well, and then put a layer of icing over the top of one cookie.

Remove the second cookie from the pan and carefully put it on top of the bottom layer. Ice the top and decorate as desired.

Note: Individual double doozies may be made in the same way.

Thanks to you, William Corbin, for two requested recipes: granola bars and Viva La Frito Pie.

Granola Bars

31/2 cups oats

1 cup nuts (any kind, raw peanuts work well)

1/4 cup slivered almonds

1 cup raisins or a combination of dried fruit and raisins

1/3 to 1/2 cup honey or light molasses

1/2 cup brown sugar

1/2 teaspoon cinnamon (optional)

1 egg, beaten

2/3 cup sugar

1 teaspoon vanilla

It's possible to make a double batch of the basic mixture for two purposes. Before adding the honey, remove half of the mixture and store in refrigerator to be used as breakfast cereal. Proceed with remaining mixture as above to make the bars.

To prepare granola: In a large, ungreased shallow pan, toast oats and nuts in a 350 F oven for 15 to 20 minutes. Toss with remaining ingredients, mixing well.

Press firmly into a 15- by 10-inch jelly roll pan that has been generously sprayed with nonstick spray or brushed with peanut or vegetable oil. Bake at 350 F for about 20 minutes or until lightly browned along edges. Cool and cut into bars.

Viva La Frito Pie

1 (15-ounce) can chili without beans

1 (15-ounce) can chili with beans

3/4 cup water

2/3 a package of Fritos original corn chips

1 cup chopped onion

3/4 pound cheddar cheese, grated

1 (8-ounce) carton sour cream

Heat oven to 350 F. Spray 11/2 to 2-quart casserole with Pam. In a saucepan, combine both cans of chili and water; heat to boiling, stirring occasionally.

Place half the corn chips in the bottom of a prepared casserole. Cover with half the chili mixture. Sprinkle with 1/2 cup onion and half the grated cheese. Repeat layers, ending with grated cheese. Bake for 25 minutes or until heated through. Serves 4 to 6.

Tip: After wedges of pie are cut, top each with a tablespoon of sour cream. An excellent main course on a cold day.

Until next week ...

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